İrmikli Perde Tatlısı

Mix 120 g semolina, 80 g almonds, 5 g baking powder, 85 g sugar, and 15 g vanilla extract in a bowl.

Beat 120 g egg and combine with 206 g milk and 92 g vegetable oil, then mix into dry ingredients until smooth.

Layer filo sheets in a 9×13 baking pan, spreading semolina mixture between each layer, ending with filo on top.